Tanzania - This single origin ultra dark 75% Cacao is made into an smooth palet D’Or topped with 24 karat gold leaf.
Oregon Hazelnut- This ultra smooth milk chocolate and hazelnut ganache studded with a roasted whole hazelnut. Classic and so delicious!
Raspberry Kissed by Rose- A layer of raspberry pate de fruit sits on top of dark chocolate ganache with a hint of rose hips.
Peanut Butter Feuilletine- Crispy feuilletine and Valencia peanuts are topped by a smooth peanut butter ganache and enrobed in milk chocolate couverture.
Whisky Truffle- Portland based Freeland Spirits Rye Whisky pairs gloriously with dark chocolate in this luscious truffle.
Rosemary Walnut- Rosemary infused milk chocolate stuffed with caramelized walnut crunch. Don’t knock it until you try it!
Cherry Walnut Nougat-Amarina cherry and toasted walnuts inside a cardamom and vanilla bean nougat enrobed in dark chocolate couverture.
Malted Milk- Ultra creamy malted milk chocoate ganache enrobed in a milk chocolate couverture.
The Earl- Portland’s Smith Tea-lord of bergamot shines in this ultra smooth bittersweet chocolate ganache.
Citrus Prosecco- Two layers of ganache, one milk chocolate and Cointreau studded with candied kumquats, and one dark chocolate and bubbly prosecco ganache enrobed milk chocolate couverture.
Espresso- A vintage French recipe for chocolate truffles piped into stars and dipped in dark chocolate couverture. An intense espresso and chocolate experience!
Pecan Brown Butter- Toasted pecan and brown butter praline topped with candied pecans and enrobed in milk chocolate couverture.
Lavender- Sweet Floral, herbaceous blue lavender makes this bittersweet chocolate ganache sing!
Madagascar Marshmallow- House made vanilla bean marshmallow stuffed with a dark golden soft vanilla bean caramel in a milk chocolate couverture,
Fleur de Sel Caramel- A chewy deep golden caramel studded with vaniila and enrobed in dark chocolate couverture, finished with French fleur de sel sea salt.
Fleur de Sel Caramel- A chewy deep golden caramel studded with vaniila beans and enrobed in milk chocolate couverture, finished with French fleur de sel sea salt.